Outrageously Delicious Apple Cider Caramels For Fall Recipes

APPLE CIDER CARAMELS

Steps:

• Add cider to a large saucepan, set over medium-high heat and allow to simmer until reduced to 1/3 cup (keep a close eye on it during the last 10 minutes, it can burn. Keep a glass liquid measuring cup nearby to pour and measure, then return to pan as needed to reduce a little longer until it measured 1/3 cup), about 25 minutes (cook time will vary based on size of pan and burner temp, it might be less it might be more). Set aside to cool.
• Butter and line and 8-inch baking pan with two sheets of parchment paper (one going each direction) leaving a 1-inch over hang on each end, and butter paper.
• In a small bowl whisk together 2/3 cup of the cream, cinnamon, ginger, allspice, cloves, nutmeg and reduced cider. In a 3-quart heavy bottom saucepan combine sugar, remaining 1/3 cup cream, corn syrup and water.
• Cook over medium-low heat, stirring constantly until sugar dissolves, then cook mixture, stirring occasionally, until mixture reaches 234 degrees on a candy thermometer. Remove from heat and slowly whisk in cream mixture.
• Add butter and stir to melt. Return to medium-low heat and cook, stirring occasionally until mixture reaches 246 degrees on a candy thermometer.
• Remove from heat and carefully pour caramel into prepared baking dish. Allow to rest at room temperature or in refrigerator until caramel is set. Sprinkle with Maldon then cut into squares or rectangles and wrap in wax paper. Store in refrigerator up to 2 weeks, bring to room temperature before enjoying.

OUTRAGEOUSLY DELICIOUS APPLE CIDER CARAMELS FOR FALL

Steps:

• Reduce the volume of the apple cider. Place the apple cider in a small saucepan, and boil until it reduces to 1/3 of a cup in volume.
• Combine reduced cider with the 2/3 cup of cream, and mix in the spices and salt. Set aside.
• In a larger saucepan, combine the cream+water mixture, the corn syrup, and sugar. Cook until the sugar has dissolved and the temperature reaches 234 degrees. Stir as little as possible during this process to prevent crystalization.
• Once the mixture reaches 234 degrees, whisk in the cream and apple cider mixture. Add the pieces of butter and stir until melted and combined. Then STOP STIRRING (again, we're trying to prevent crystalization) and let the mixture bubble and cook until i
• As soon as the mixture reaches 248 degrees (just past the Firm Ball stage on the candy thermometer, but not yet to the Hard Ball stage), remove from the heat. Very quickly stir in the vanilla bean paste and the apple cider vinegar.
• Quickly pour the mixture into a prepared 9x9" pan.
• Let the caramel cool completely and firm up.
• Cut the caramels into small pieces and wrap in small squares of waxed paper.